Popular Standards

MS ISO 22000: 2012 - Food safety management systems- Requirements for any organisation in the food chain

Scope of standards? Food safety management systems- Requirements for any organisation in the food chain (FSMS)
What does certify to the standard means?

An organisation has established a systematic approach to demonstrate its ability to control food safety hazards to ensure that food is safe at the time of human consumption. By complying with the standards helps relevant organisations to comply with legal requirements set out by Food Act 1983, Act (281), Food Regulations 1985 and other requirements in food safety and handling.

Who should apply? Food manufacturer , retailers and service operations or any other organisation involved in the food chain
Standards used?

National Standards

  • MS ISO 22000:2012 – Food safety management systems- Requirements for any organisation in the food chain

         (ISO/IEC 27001:2005, IDT)
International Standard

  • ISO 22000:2005 – Food safety management systems- Requirements for any organisation in the food chain

*The MS 22000 family of standards on Food Safety Managementis also available for further reference.  Please visit www.msonline.gov.myto get your standards. More ISO 22000 family standards are available in www.iso.org

Certification cycle?

Certification process and cycle

MS ISO 9001

How to apply?

List of accredited certification body by Standards Malaysia can be accessed through the following URL

*URL may change from time to time.  Please revert to Standards Malaysia's website at www.jsm.gov.my should the URL did not work.

Benefit of certification
  1. FSMS helps you to penetrate domestic and international markets while complying to the legal and other requirements
  2. By complying to the systems, you are safeguarding your business and providing your customer, supplier and stakeholders with confidence that you are aware and capable of managing food safety hazard and implement adequate controls to mitigate or eliminate the hazard
  3. Your business will save more money of food hazard incidents as the cost of preventing food hazard incidents will be lesser than cost of handling and corrective actions after hazards occurred.
  4. The systems promote continual improvement, which will provide your business with the competitive edge to compete in the market place and for those who have succeeded, to become more successful and resilient
  5. The systems also look into the needs of your human resource which will also increase staff morale and commitment in safety food hazard
  6. Complying to standards provide you with the accolades for competitive edge
  7. All of the above will increase profitability and business security
FSMS made simpler

Clause 4 – FSMS Requirements

  1. Establish FSMS based on process approach, implement, maintain, evaluate and update your systems
  2. Document your FSMS which include food safety policy and related objective, required procedure and records by the standards and documents needed by the organisation to ensure effective FSMS
  3. Establish procedure on document and Establish document on record  control

Clause 5 –Management Responsibility

The management of your organisation need to show evidence of commitment to the establishment, implementation, operation, monitoring, review, maintenance and improvement of the FSMS as required by :
  1. establishing business objectives to support food safety
  2. communicating to the organisation the importance of meeting the standard, statutory or regulatory and customer's requirements
  3. establishing food safety policy
  4. providing sufficient resources to establish, implement, operate, monitor, review, maintain and improve the FSMS
  5. appointing food safety team leader to manage the implementation of FSMS
  6. establishing internal communication within organisation and external communication arrangements by defining the responsibility and authority to communicate on food safety with suppliers, contractors, customer, regulators and other organisation which has impact on FSMS
  7. establishing procedure on emergency preparedness and response for food safety emergencies and accidents
  8. conducting management review meeting to evaluate the effectiveness of FSMS through assessing the review inputs and by ensuring the review output include the decision and action required to improve the FSMS

Clause 6 – Resource Requirements

  1. Identify resources needed for the systems and provide them for the FSMS
  2. Ensure competency of human resource, identify what training are required and provide them. Evaluate competency after training.
  3. Identify required infrastructure to deliver product that meet customer requirement
  4. Ensure conducive working environment for staff

Clause 7 – Planning and realization of safe products

  1. Plan and develop the processes required for realization of safe products
  2. Implement suitable and verified Pre-requisite programmes (PRPs) that are meeting food safety needs which complies to relevant legal and other requirements
  3. Ready to conduct hazard analysis by :
    • collecting relevant information required for the analysis
    • appointing food safety team competent to perform the analysis
    • describing ingredients, materials and end product characteristics
    • documenting the intended use of end products
    • preparing flow diagram for the product and describing the existing control and procedures
  4. Food safety team to conduct hazard analysis to determine which hazards to be controlled, degree of control required and which combination of control measures are required. The shall :
    • identify hazard and determine acceptable level
    • assess the food safety hazards
    • select and assess the control measures
    • documenting the intended use of end products
    • preparing flow diagram for the product and describing the existing control and procedures
  5. Establish PRP and operational PRP OPRP). These have to relevant to the respective processes of the industry.
  6. Establish HACCP Plan by :
    • documenting the plan
    • identifying the critical control points (CCPs)
    • determining the critical limit for the CCP
    • monitoring CCP
    • conducting planned corrections and corrective actions when critical limits exceeded from what is specified in HACCP Plan
  7. Update preliminary information and documents specified in PRPs and the HACCP Plan as necessary
  8. Plan and perform verification on the PRPs, input of hazard analysis, OPRP, element within the hazard plan, hazards level are within acceptable level and procedures required are effectively implemented
  9. Establish traceability systems to track identification of product lots, batches of raw materials, processing and delivery record
  10. Control non- conforming products by :
    • establishing procedure for non-conformity of product
    • identifying the use and release of non-conforming products
    • managing and controlling product corrections
    • performing data evaluation and conduct corrective actions procedure
    • establishing procedure for corrective action
    • managing potential unsafe products
    • managing and withdrawing unsafe products
      • Appoint personnel and give them the authority to manage the withdrawal of unsafe end product lots
      • Appoint personnel and give them the authority to manage the withdrawal of unsafe end product lots
      • Secure or supervise all withdrawn end product lots
      • Record your unsafe product withdrawal activities
      • Report unsafe product withdrawals to top management
      • Use appropriate techniques to verify the effectiveness of your organisation's product withdrawal programme
      • Record the effectiveness of your withdrawal programme

Clause 8 – Validation, verification and improvement of FSMS

  1. Establish plans to confirm food safety method are fulfilling its intended objective
  2. Validate food safety control measure to confirm that they are effective and to revalidate if there are changes to the control measures
  3. Control monitoring and measuring methods and equipment to ensure performance of monitoring and measuring procedures
  4. Verify your FSMS by conducting internal audit at planned intervals, evaluate verification results and analyse the result of verification activities
  5. Ensure results of continual improvement and the effectiveness of the FSMS through the use of the food safety policy, objectives, audit results, analysis and result of verification activities, validation of control measures, corrective and preventive actions and management review
  6. Update FSMS as required

**Disclaimer: The interpretation may vary in specific situation, scope and environment. This is to be used as guideline and general overview of complying with the standard. Guidance and assistance by trained resources is required to ensure proper interpretation and implementation of the standards.